• 한국환경농학회지
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• 제36권2호
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• pp.129-134
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• 2017

BACKGROUND: Yeasts are used in a variety of industries. However, most industries are biased toward Saccharomyces cerevisiae ; so we sought to explore non-conventional yeasts (NCY). This study aimed to isolate yeasts from seawater collected from the East Sea of Korea and to analyze the NCY. METHODS AND RESULTS: We first collected seawater and performed pure isolation using four kinds of medium (GPY, DOB + CSM, DG18, and SCG). In total, 314 strains and 17 genera were isolated by ITS sequencing, including Aureobasidum pullulans (236 strains), Cryptococcus (19 strains), Cystobasidium (18 strains), and Rhodotorula (9 strains). Upon in-depth analysis, A. pullulans, the most dominant genus (236 strains), was divided into Group II (147 strains), Unknown I (8 strains), and Unknown II (49 strains). CONCLUSION: In this study, a total of 314 strains were isolated from seawater; many of these yeasts have been found and reported in seawater previously. In-depth analysis of A. pullulans, showed the dominance of Group I (21 strains) and Group II (147 strains) We also discovered Unknown I (8 strains) and Unknown II (49 strains), which have not been reported previously.

• 수산해양교육연구
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• 제23권4호
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• pp.709-722
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• 2011

This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at $121^{\circ}C$. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.

• 수산해양교육연구
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• 제23권4호
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• pp.662-672
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• 2011

This study was investigated to obtain basic data which can be applied to processing of canned seasoned kwamaegi. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3) and added with 60 g water before precooking for 10 min. at $100^{\circ}C$. The precooked Kwamaegi was packed into the can, and added with 60 g seasoning sauces, which was prepared by mixing soy sauce 23%, monosodium glutamate (MSG) 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 17%, sake 5%, water 48%. The cans were sealed using a vacuum seamer and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned seasoned Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is most economical.

• Fisheries and Aquatic Sciences
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• 제17권3호
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• pp.275-290
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• 2014

The marine ecosystem represents a vast and dynamic array of bio-resources attributed with its huge diversity and considered as potential untapped reservoirs for the development of functional foods for future health markets. Basically, marine microorganisms, sponges, algae, invertebrates such as crustaceans and mollusks along with marine fish species can be considered as marine bio-resources, which can be utilized to obtain different health benefits for humans, directly or after processing. Most of the bio-molecular components, such as lipids and proteins from these marine bio-resources, which can be extracted in large scale using the modern and advanced biotechnological approaches, are suitable drug candidates for the pharmaceutical industry as well as functional food ingredients for the food industry. Moreover, the furtherance of high throughput molecular biological techniques has already been incorporated with identification, mining and extraction of molecular components from marine bio-resources. In this review, potential marine bio-resources with respect to their extractable bio-molecules were described in details, while explaining the present and prospective methods of identification and extraction, which are integrated with advanced techniques in modern biotechnology. In addition, this provides an overview of future trends in marine biotechnology.

• 한국수산과학회지
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• 제42권5호
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• pp.403-410
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• 2009

This study was conducted to investigate the hygienic quality of commercial Kwamegi, a Korean traditional food, made from semi-dried Pacific saury. The hygienic qualities of 10 Kwamegi samples were examined from the 15 commercially available types. Samples with code 3, 4, 6, 11 and 12 were acceptable based on criteria suggested by Ministry for Food, Agriculture, Forestry and Fisheries (i.e. moisture below 50%, total mercury below 0.5 ppm, lead below 2.0 ppm, viable cells below $1.0{\times}10^5$ CFU/g and coliform count below $1.0{\times}10^3$ MPN/100g. Peroxide value of commercial Kwamegi ranged from 15.3-104.1 meq/kg. Agmatine sulfate, cadaverine, histamine, tyramine, spermidine, dopamine and spermine were found in all of the 15 commercially available Kwamegi, while tryptamine and 2-phenylethylamine were not detected. Putrescine dihydrochloride was only detected in 7 samples. The histamine content of commercial Kwamegi ranged from 33-124mg/kg, which is believed to be an acceptable limit according to guidelines from other countries. Cadaverine can be used as a potential index for freshness of commercial Kwamegi as there is a good correlation between volatile basic nitrogen and biogenic amine contents.

• 한국수산과학회지
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• 제42권6호
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• pp.545-554
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• 2009

This study was conducted to develop and characterize of a high quality salted mackerel using enzymatic extracts of Ecklonia cava (EEC). In this study, potential antioxidative properties of EEC were evaluated by DPPH free radical scavenging activity, hydrogen peroxide scavenging activity, peroxide value, and fatty acid composition, and the antimicrobial properties were also measured by analysis for volatile basic nitrogen, pH, viable cells, Eschericia coli and biogenic amine. Compared to EEC-untreated salted mackerel, the salted mackerel with EEC was superior in antioxidative properties, while was negligible in the difference of antimicrobial properties. These results suggested that the high quality salted mackerel with antioxidative activity could be developed by treatment of EEC.

• 한국수산과학회지
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• 제48권5호
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• pp.604-613
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• 2015

The objective of this study was to estimate the food quality of commercial boiled-dried Pacific herring Clupea pallasi as a substitute for boiled-dried anchovy. Standards for controlling quality of boiled-dried Pacific herring were suggested based on international (US FDA and CODEX) and domestic (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) standards for boiled-dried anchovy. The standards included requirements for moisture [less than 30% (less than 35 in very tiny sizes)], water activity (less than 0.85), salinity (less than 10%), water-phase salt (less than 20%), acid-insoluble ash (less than 1.5%), yeast and mold (fewer than 1.0×10³ CFU/g), and different size and breakage (less than 5%). Based on the standards suggested, commercial boiled-dried Pacific herring passed nine levels (all levels) in water activity, acid-insoluble ash, mold and yeast concentrations; seven levels (L-1, 2, 3, 4, M-1, 2, S) in water-phase salt, and three levels (L-1, 3, 4) in the ratio of different size and breakage categories. These results suggest that the quality of commercial boiled-dried Pacific herring is similar to that of commercial boiled-dried anchovy.

• 한국수산과학회지
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• 제46권1호
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• pp.10-17
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• 2013

This study investigated the food biochemical characterization of commercial seasoned sea squirt Halocynthia roretzi (CSS). The proximate composition of CSS was 77.2-82.7% moisture, 7.1-9.1% crude protein, 0.3-2.6% crude lipid and 3.5-6.3% ash. Taste compound contents of CSS were 2.3-5.4% salinity (saltiness), 0.42-1.12 g/100 g total acidity (sourness) and 114.9-330.2 mg/100 g amino nitrogen (taste intensity). The Hunter color values of CSS were 23.79-32.50 for lightness, 9.97-20.45 for redness, 14.01-20.96 for yellowness and 64.50-76.63 for color difference. The odor intensity of CSS was 35.0-62.0. According to these results, there were large differences in proximate composition, taste compounds, Hunter color values and odor intensity of CSS. Viable cell counts ranged from 6.20 to 7.69 log (CFU/g), and most of the viable cells comprised of lactic acid-forming bacteria. CSS was not detected in the coliform group.

• 수산해양기술연구
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• 제52권2호
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• pp.111-120
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• 2016

Acoustic surveys using a scientific echosounder and trawl surveys were concurrently carried out in between Geoje and Tongyeong of the South Sea by season. The anchovy schools were identified by trawling in each station and used for frequency response analysis. Frequency responses of anchovy schools by season and species composition ratio were examined using multi-frequencies (18, 38, 70, 120 and 200 kHz). The frequency response r(f), is one of the acoustic characteristics which means the volume back-scattering strength ratio between a reference frequency and other frequencies. In spring, the r(f) of anchovy schools decreased with increased frequency, with the exception of 120kHz. While, in winter, the r(f) continuously decreased inversely proportional to the increase in frequency. Frequency response of anchovy schools presented a distinctive difference between spring and winter, however it did not different in spife of different species composition ratios in schools.

• 한국수산과학회지
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• 제44권5호
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• pp.435-442
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• 2011

This study was conducted to optimize the processing of high quality surimi gel from unmarketable cultured bastard halibut Paralichthys olivaceus. According to endogenous enzyme activity and processing optimization, high quality surimi gel from unmarketable cultured bastard halibut was prepared by mixing 3.0% (w/w) salt, 2.4% (w/w) starch, 5.0% (w/w) egg white and 4.8% (w/w) ice water in a Stephan mixer, set at $5^{\circ}C$ for 24 h, followed by boiling for 30 min, and finally cooling for 30 min. The strength of the surimi gel from unmarketable cultured bastard halibut prepared by the above processing method was $1,257\;g{\times}cm$, which was 33% higher than that of a commercial surimi gel from Alaska pollock, grade SA.